In the throes of winter, I think there is nothing better than a delicious cup of hot cocoa. Of course, I like hot chocolate in the fall, too, and spring, and I’ve been known to drink it in the summer, as well. Of course, hot cocoa isn’t always available when you need it (need being the operative word). Sometimes ice cream is your only option, or cupcakes, or cookies, or truffles. And sometimes you just have to break out the unsweetened stuff and bake a cake with it. I have heard that you can use chocolate in savory dishes, as well, although I’m not sure I see the point. Nonetheless, it’s good to have so many ways to enjoy this year-round treat!

If you love chocolate as much as I do, you may want to check out one of these:

One response to “Chocolate. It even feels good to say it. Chocolate.”

Thanks, Kaarin! Yes to chocolate in winter, sweet and savory. The book you link to for “savory dishes,” Real Chocolate: Sweet and Savory Recipes for Nature’s Purest Form of Bliss by Chantal Coady, contains a yummy sounding recipe for Mexican Refried Beans with Chocolate Sauce. I love dark mole sauce, made with roasted peppers, toasted seeds, onions, garlic, and dark chocolate. ¡Salud!